Guava and dulce de leche – or caramel – is another classic combination in Brazilian desserts. This easy pie recipe has also a touch of sea salt to break the richness of the caramel filling. Delicious at any time of the year!

Ingredients for Crust:

3 cups graham crackers, roughly crushed

6 tablespoons butter, softened

¼ cup light brown sugar

Ingredients for Filling:

1 can (13.4 oz) dulce de leche (caramel)*

Sea salt, medium ground

½ cup guava paste

1 cup water

1 ½ cup heavy cream

1 ½ tablespoon powdered sugar

Directions:

Crust – Preheat oven to 350 degrees F.

Add the graham crackers, butter, and brown sugar to a food processor. Process for about 2 minutes, until it is all incorporated. Press mixture into a 9 inch pie dish. Bake for about 7 to 10 minutes, until surface is golden brown. Let cool.

Filing – Scrape the dulce de leche into the pie crust. Evenly sprinkle about 2 or 3 pinches of sea salt over the caramel. Set aside.

Add the guava paste to a food processor and pulse with ½ cup of water; slowly add the rest of the water while pulsing until desired thickness is reached. If you prefer a thicker guava filling do not add the whole cup of water. Spread the guava sauce over the dulce the leche.

In a bowl, using an electric mixer, beat the cream with the powdered sugar until firm. Spread the cream on top of the pie and refrigerate for at least 2 hours before serving.

Cook's Notes:

*You can find the dulce de leche, or caramel, at the Latin section of your grocery store, or next to condensed milk shelf.

To make dulce de leche at home, place a can of condensed milk in a large sauce pan and cover with water. Bring to a boil, turn heat down to medium and cook for about 2 hours. Make sure to cool it down completely before opening the can, to avoid any burns.

Guava paste can be found at the Latin section of your grocery store or at international grocery stores. The brand Goya has a really good one. You can also find it online.